Gingerbread Muffins

Gingerbread Muffins

I was in the holiday baking spirit the other day, and gingerbread muffins seemed like the perfect thing to make.  The only problem?  I did not have any molasses on hand.  So, I whipped up these cuties using maple syrup instead, and they turned out delicious!  Soft and moist with a great balance of sweetness and spice, this recipe is surely one I will be coming back to again and again!  So, if your craving gingerbread but don’t have any molasses, or you simply need something easy to bring to a holiday party,  this recipe has got you covered!  Feel free to substitute the maple syrup with molasses for a true gingerbread muffin though.  Lastly, this recipe makes 24 mini muffins or 12 standard ones, just be sure to adjust the baking time accordingly… 10-12 minutes for minis and 20-25 for regular muffins.  Enjoy!

 

AuthorLeah ClapperCategory, , , , DifficultyBeginner

Yields24 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 1 ½ cups flour
 1 tsp baking powder
 ½ tsp baking soda
 2 tsp cinnamon
 1 ½ tsp ginger
 ½ tsp nutmeg
 ¼ tsp cloves
 ½ tsp salt
  cup vegetable oil
  cup Greek yogurt
 ¼ cup granulated sugar
 ¼ cup brown sugar
 ¼ cup maple syrup (or molasses)
 1 large egg
 2 tbsp orange juice
 1 tsp vanilla extract

Directions

1

Preheat oven to 350 degrees Fahrenheit.

2

Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a bowl. Whisk then set aside.

3

Mix vegetable oil, Greek yogurt, granulated sugar, brown sugar, maple syrup, eggs, orange juice, and vanilla extract well.

4

Stir dry mixture into wet mixture until evenly combined. Be careful not to overmix.

5

Divide batter between 24 lined mini muffin cups and sprinkle raw sugar on top, if desired. Bake for 10-12 minutes, until a toothpick inserted in the center comes out clean. If making regular sized muffins, divide batter between the 12 cups in a standard muffin pan, and bake for 20-25 minutes. Remove from pan and enjoy!

Ingredients

 1 ½ cups flour
 1 tsp baking powder
 ½ tsp baking soda
 2 tsp cinnamon
 1 ½ tsp ginger
 ½ tsp nutmeg
 ¼ tsp cloves
 ½ tsp salt
  cup vegetable oil
  cup Greek yogurt
 ¼ cup granulated sugar
 ¼ cup brown sugar
 ¼ cup maple syrup (or molasses)
 1 large egg
 2 tbsp orange juice
 1 tsp vanilla extract

Directions

1

Preheat oven to 350 degrees Fahrenheit.

2

Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a bowl. Whisk then set aside.

3

Mix vegetable oil, Greek yogurt, granulated sugar, brown sugar, maple syrup, eggs, orange juice, and vanilla extract well.

4

Stir dry mixture into wet mixture until evenly combined. Be careful not to overmix.

5

Divide batter between 24 lined mini muffin cups and sprinkle raw sugar on top, if desired. Bake for 10-12 minutes, until a toothpick inserted in the center comes out clean. If making regular sized muffins, divide batter between the 12 cups in a standard muffin pan, and bake for 20-25 minutes. Remove from pan and enjoy!

Mini Gingerbread Muffins



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